Pumpkin Chocolate Bundt Cake Recipe

Name: Pumpkin Chocolate Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/8 cups dark chocolate; 3/4 cup butter; 3 eggs; 1 3/4 cups brown sugar; 1 cup cold water; 2 1/3 cups flour; 3 tablespoons baking powder; 6 1/2 tablespoons pumpkin puree; 7/8 cup pecan nuts; 5 tablespoons orange peel minced; powdered sugar

Servings: persons

1 3/8 cups dark chocolate
3/4 cup butter
3 eggs
1 3/4 cups brown sugar
1 cup cold water
2 1/3 cups flour
3 tablespoons baking powder
6 1/2 tablespoons pumpkin puree
7/8 cup pecan nuts
5 tablespoons orange peel minced
powdered sugar

1
Preheat oven to 180 degrees Celsius.
2
In a saucepan, melt the chocolate and the butter.
3
In a bowl, whisk the eggs so they whiten. Add the sugar, then the melted chocolate.
4
Mix and add water. The consistency will be a bit liquid, but don't worry.
5
Stir in the flour and baking powder, then the pumpkin puree, pecans, and orange peel.
6
Butter a pan, pour the batter in, and bake for about 1 hour.
7
Check if it is done with the tip of a knife. Allow to cool before turning it onto a rack.
8
Sprinkle with powdered sugar.

1866

kcal

Calories

106

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/8 cups dark chocolate, 3/4 cup butter, 3 eggs, 1 3/4 cups brown sugar, and more.

Yes, Pumpkin Chocolate Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Chocolate Bundt Cake

How did you like this recipe?

Frequently Asked Questions